BEST. BREAD. EVER!!!
Yes, I know it’s sweltering outside — it was over 100 degrees — but I couldn’t resist trying this loaf. My mom had just given me some adorable new loaf pans, and my boyfriend’s mom surprised me with a brand new stand mixer for my birthday, so I decided to bake. This blueberry lemon bread came together quickly, filled the house with an irresistible aroma, and turned out moist and flavorful.
I’m not a professional baker (and decorating is definitely not my strong suit), but I’m working on improving my baking skills. This recipe is surprisingly simple and forgiving, which makes it perfect for anyone trying to get more comfortable in the kitchen. Blueberries are abundant right now, and their bright color and flavor make this loaf both delicious and photogenic. The lemon zest adds a refreshing zip that balances the sweetness and highlights the berries.
The recipe below is adapted from a classic blueberry-lemon loaf. I swapped in a sugar substitute to cut some calories, but used enough fat and sugar to keep the bread moist and tender. You can serve it as a breakfast slice with coffee, as an afternoon snack, or even a small after-dinner treat. A little indulgence is fine — it makes a lovely homemade gift, too. If you enjoy lightened-up muffins, you might also like reduced-fat blueberry-strawberry muffins as a variation. I hope you enjoy this loaf as much as we did!
RECIPE
Blueberry Lemon Bread
Recipe adapted from Joy of Baking-style lemon blueberry bread, simplified and lightly modified.
Yield: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp unsalted butter, room temperature
- 6 Tbsp Stevia (or 3/4 cup white sugar)
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 1 Tbsp grated lemon zest (about 1 lemon)
- 1/2 cup fat-free milk
- 1 cup fresh blueberries
- Lemon Glaze:
- 3/4 cup confectioner’s sugar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5 x 3-inch loaf pan with non-stick spray or butter. In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl (or the bowl of a stand mixer), beat the butter until softened, about 1 minute. Add the Stevia or sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl as needed. Mix in the vanilla extract and lemon zest.
- With the mixer on low, add the flour mixture in three parts and the milk in two parts, alternating and beginning and ending with the flour. Mix just until combined—do not overmix. Gently fold in the blueberries to avoid crushing them.
- Transfer the batter to the prepared pan, smoothing the top. Bake for about 55 minutes, or until the bread is golden and a toothpick inserted in the center comes out clean. Oven times can vary; begin checking at 50 minutes.
- While the loaf cools for about 10 minutes in the pan, whisk together the confectioner’s sugar and lemon juice in a small bowl until smooth. Remove the loaf from the pan, place it on a wire rack, and drizzle the glaze evenly over the warm bread. Let the glaze set a few minutes before slicing. Enjoy!
Notes & Tips
Serving Size: 1 slice • Calories: 159 • Fat: 7 g • Carbs: 21 g • Fiber: 0.9 g • Protein: 3.2 g • WW Points+: 4 pts
Tips for success:
- Coat the blueberries lightly with a teaspoon of flour before folding them into the batter to help prevent them from sinking to the bottom.
- Room-temperature ingredients (butter, eggs, milk) combine more evenly and produce a better texture.
- If you prefer a tangier glaze, add a little more lemon juice, but mix slowly to maintain a thick drizzle consistency.
- To freeze: wrap cooled, sliced loaf tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw slices at room temperature or toast gently to refresh.
- For a dairy-free variation, substitute the butter with a plant-based spread and use your preferred non-dairy milk.
UPDATE: I’m excited to share that this blueberry lemon bread was selected to be featured in an online recipe collection. It’s lovely to see this simple loaf appreciated, and I’m grateful to everyone who tried and enjoyed it.